2.5.13

most delicious soup

Joy The Baker can basically do no wrong in my eyes, so when she posted a recipe for Creamy Tarragon Zucchini soup, I jumped to try it. But then I remembered we didn't have tarragon and that I wasn't the biggest fan of it (it's kind of a black licorice taste). But I have been practically vegetarian this week in the name of detoxing from the junk food we ate during a four day fund-raising trip to Florida, so the soup had appeal. I made my own version and Brad and I both have declared it the most delicious soup I've ever made. There are some significant changes to Joy's recipe, namely roasting the zucchini instead of sauteing (adds more flavour), adding chickpeas, and no tarragon. But for real. Make it now.

Creamy Roasted Zucchini Soup

2 large zucchinis

1/2 a large red onion

1 head of garlic

1/2 chickpeas

2 cups chicken broth

dash of white wine (up to 1/2 cup, maybe?)

a few tablespoons of heavy cream

olive oil

salt, pepper

coriander (not cilantro for my french readers! dried cilantro which is called corinder and tastes totally different)

herbs de province

So you cut up the zucchini into half moons, then toss with generous olive oil, salt, pepper, coriander, and just a bit of herbs de province. Roast @ 400 for 20 minutes.

Saute 1/2 a large red onion in a dutch oven in olive oil for a few minutes. When translucent, add as much garlic as you like (I added nearly a whole head!) and a few shakes of coriander + herbs de province.

After a couple minutes, add white wine to the onions + garlic, on high heat. Once the wine has dissolved by half, add 1/2 C chickpeas and 1/2 C chicken broth. Then add roasted zucchini, and cook whole pot on high heat for a few minutes.

Blend entire pot (an immersion blender works great, or regular), then add a few tablespoons of cream and olive oil to your liking.